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Recipes
Ingredients:
4 to 8 oz boneless chicken
thighs, quartered
1tablespoon Garlic
powder
2 cups Flour
1/2 cup Canola
Oil
salt to taste
pepper to taste
Buffalo
Sauce
1/2 cup Tapatìo
Hot Sauce
1 tablespoon butter, softened
Hannibal Slaw
2 Tablespoon mayonnaise
1 Tablespoon Sour
Cream
1 teaspoon Splenda
1 Tablespoon Apple
Cider Vinegar
1/2 Teaspoon Cajun
Seasoning
3 cups White
Cabbage, shredded
3 cups Purple
Cabbage, shredded
1 stalk Celery,
thinly sliced
1 large Green
Bell Pepper, cut into strips
1 large
Carrot shredded
1/2 cup
White Onion, sliced
1 split French
bread loaf, but not cut through
Sprinkle
chicken pieces with seasoning and let set for 30 minutes. Pour flour into a
brown paper bag. Place chicken in bag and shake to coat chicken.
In large skillet, heat oil. Remove chicken from bag,
shaking off excess flour, and place in skillet. Cook until crispy and golden
brown. Remove from skillet and set aside. Heat hot sauce in microwave for 1
minute. Pour hot sauce in large bowl and add butter. Add chicken to bowl and
toss to coat chicken. Set aside.
Mix together first six ingredients of coleslaw
dressing, then add next six ingredients. Place slaw on open-face French bread.
Top with Buffalo
Chicken. Serve with Ranch Dressing for
dipping and chips or French fries
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